This classic guide, born of the back-to-the-land movement, offers a new author introduction and teaches you how to enjoy nature’s bounty and save money year-round. There are step-by-step instructions on how to pickle and preserve, can and freeze, and dry and store food. Author Jean Anderson, who lives in Chapel Hill, explains which fruits and vegetables are best for canning, freezing and pickling. She tells how to insure food safety. And “Jean Anderson’s Preserving Guide” also dishes up more than 100 original recipes—for such classics as piccalilli and corn relish and more adventurous fare like caponata, frozen pasta sauce, and carrot marmalade. Published by University of Chapel Hill Press. Hardcover, 237 pages, 7 line drawings, $24; or e-book, $24.

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